Peanut Butter And Banana Scones Recipes

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, use a fork to mash the bananas. Add the sugar, ½ cup (115 g) of butter, and vanilla, and whisk until combined.
• Add the flour, salt, and cocoa powder, and whisk until fully incorporated.
• Use the remaining 1 tablespoon of butter to grease a 9x9-inch (23x23 cm) baking tray.
• Use the remaining 1 tablespoon of cocoa powder to dust every side of the baking tray.
• Pour batter into prepared baking dish.
• Use a spoon to add dollops of peanut butter on top of the batter. Use a butter knife to swirl the peanut butter into the brownie batter.
• Bake for 25-30 minutes, until center no longer jiggles when pan is shaken.
• Allow brownies to cool completely before cutting.
• Enjoy!

Steps:

• In a bowl, whisk together all dry ingredients - flour, baking powder, xanthan gum, and salt.
• In a separate bowl, beat together the wet ingredients - peanut butter, banana, egg, vanilla, milk, and sugar.
• Add the dry mixture in to the wet.
• Turn resulting dough on a lightly floured surface and knead.
• Roll it to about 1/2" thick.
• Cut it into individual rounds using a 2.5" cookie cutter.
• Brush the tops with milk.
• Bake for 20 minutes at 190C/375°F.
• Allow to completely cool on a cooling rack.
• Finally, if you want to sweeten the scones, then you can smother them with some delicious raspberry jam.

Steps:

• 1. Position a rack in the upper third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper.
• 2. Cook the bacon in a skillet over medium heat until crispy, stirring occasionally, about 10 minutes. Remove from the skillet onto a paper towel-lined plate. Strain the bacon fat and reserve.
• 3. Whisk the flour, 2 tablespoons of the confectioners' sugar, baking soda and salt together in a large bowl. In another bowl, whisk the buttermilk, peanut butter and 1 tablespoon bacon fat until smooth. Add the chopped bacon.
• 4. Add the wet ingredients to the dry and quickly mix with a rubber spatula to form a dough. Turn the dough out onto a clean work surface and pat into a circle, about 9 inches wide. Cut into 8 wedges. Evenly space the wedges on the prepared baking sheet.
• 5. Combine 1 teaspoon bacon fat with the milk and remaining 4 tablespoons confectioners' sugar in a small bowl. Brush some the glaze on top of each scone (there will be some left). Sprinkle with the chopped peanuts. Place the baking sheet on the top rack in the oven. Bake until the tops are lightly golden, about 15 minutes. Transfer the scones to a rack and brush with the remaining glaze while they cool. Serve warm or at room temperature.

Steps:

• In a small bowl, dissolve yeast in warm buttermilk. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch down dough. Turn onto a lightly floured surface; divide into 16 portions. Roll each into 12x4-in. rectangle. Spread 1 rectangle with 1/4 cup peanut butter to within 1/2 in. of edges; sprinkle with 1/3 cup crushed Oreos. Top with another rectangle of dough. Pinch around edges to seal., Using a sharp knife, cut rectangle lengthwise in half; carefully turn each half cut side up. Loosely twist strips around each other, keeping cut surfaces facing up. Shape into a ring, pinching ends together to seal. Place on parchment-lined baking sheets. Repeat with remaining dough, peanut butter and crushed Oreos. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes., Preheat oven to 350°. Brush rolls with beaten egg. Bake until golden brown, 20-25 minutes. Cool on pans on wire racks for 30 minutes., Combine confectioners' sugar and milk; drizzle over cooled rolls. Sprinkle with sea salt and, if desired, additional crushed Oreos.

Steps:

• Preheat oven to 375°F Line a baking sheet with parchment paper.
• Whisk together flour, sugar, baking powder, and salt until thoroughly combined.
• In a large bowl, beat together peanut butter, eggs, vanilla, and evaporated milk until evenly combined.
• Add flour mixture and stir until just combined.
• Stir in bananas.
• Turn dough out onto a floured surface and knead it twice. Pat it into a 1-inch thick disk.
• Use a 2 1/2 inch cutter to cut into rounds. Pat remaining scraps together, reroll, and cut out more. Transfer to a baking sheet and brush tops with evaporated milk.
• Bake 20 minutes. Transfer to a cooling rack and allow to cool completely. Serve with strawberry jelly or marshmallow creme.